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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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By Katy. Wonderful summer/spring meal when you don't want to turn on the oven Ingredients:
2 cups green leaf lettuce |
2 cups red leaf lettuce |
2 cups iceberg lettuce |
2 cups baby spinach leaves (or any two of the four, romaine also works, but it's a little bitter) |
1 (20 ounce) can pineapple chunks |
1 (11 ounce) can mandarin oranges |
1/4 cup diced green onion |
1/4 cup diced green bell pepper (and any color bell pepper) |
1/2 cup dried cranberries |
3/4 cup chopped celery |
1/8 cup sliced almonds (optional) |
1 1/2 cups cooked chicken, cut up, no seasonings (grilled or sauted) |
Directions:
1. And any dressing - I prefer creamy sweet ones.
2. Add any other of your favorite salad ingredients, take out any that you don't like.
3. As for how much of what to put in… - just use your judgment, how many people your feeding.
4. To prep for the swap. Cut up lettuce, spinach, onions, peppers, celery and chicken. Add in cranberries. Toss in a large gallon zippy. Send almonds if you like them in a separate zippy incase the receiving family does not like them. Send with 1 can of pineapple, and 1 can oranges, and enough dressing for the salad. Tie up all ingredients in one grocery bag so it all stays together. Label.
5. To Serve: dump salad bag into large bowl allong with almonds if you like. Open cans of fruit, drain, and dump in salad. Pour on dressing to taste and toss.
6. P.S. Remember to specify in the database that this is an unfrozen meal.
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